Smoked Tri-Tip Queso

This smoked tri-tip queso is hands down my favorite way to use leftover steak. It's loaded with melty cheese, smoky beef, just the right amount of heat, and disappears faster than any other dip I make

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There are two kinds of people when they have leftover steak.

The first group slices it up for lunch the next day like responsible adults.

The second group turns it into an entire vat of queso that somehow becomes dinner, an appetizer, and tomorrow’s regret all at the same time.

You already know which category I fall into.

This smoked tri-tip queso has become my go-to whenever we have people over, game days roll around, or I need an excuse to justify smoking a giant steak.

The best part is that this isn’t one of those complicated queso recipes that requires ten different steps. You basically throw everything into a pan, let the smoker do the work, and then watch everyone hover around it until it’s gone.

Also, don’t overthink the steak. Tri-tip is incredible here, but honestly any leftover steak works.

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• 1 smoked tri-tip steak, chopped (or substitute any cooked steak you have leftover)

• 12 oz pepper jack cheese, shredded

• 12 oz cheddar cheese, shredded

• 12 oz cream cheese, cubed

• 8 oz Velveeta, cubed

• 1½ cans Rotel

• 12 oz diced green chiles

• ½ cup diced sweet onion

• ¼–½ cup canned jalapeños, drained

• 1 tbsp BBQ seasoning

Optional Toppings

• Fresh cilantro

• Extra jalapeños

• Green onions

• Tortilla chips for serving

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Step 1

Preheat your smoker to 250°F.

Step 2

Chop your smoked tri-tip into small bite-sized pieces.

If you’re using leftover steak, this is the perfect recipe for it.

Step 3

Add everything to a cast iron skillet or aluminum pan:

• Tri-tip

• Pepper jack

• Cheddar

• Cream cheese

• Velveeta

• Rotel

• Green chiles

• Sweet onion

• Jalapeños

• BBQ seasoning

Step 4

Place the pan in the smoker and cook for 45-60 minutes, stirring every 15-20 minutes.

Keep cooking until everything is completely melted and smooth.

Step 5

Serve immediately with tortilla chips.

Try not to eat half the pan before everyone else gets there.

Meatlicious Tips

🔥 Use any steak. This recipe was built for tri-tip, but ribeye, sirloin, NY strip, brisket, or even leftover filet all work.

🧀 Shred your own cheese. Pre-shredded cheese has anti-caking agents that make queso slightly grainier.

🌶️ Control the heat. Start with ¼ cup of jalapeños and add more later if needed.

🔥 No smoker? No problem. Bake it at 350°F for 25-35 minutes, stirring halfway through.

🥩 This is one of those recipes that’s almost better the next day. The flavors continue to come together overnight.

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